Cincinnati Chili – Spaghetti with Cinnamon Beef Chili Recipe
Cincinnati chili is a very unusual chili from Ohio – served not in a bowl but over spaghetti, often topped with a mountain of cheese. Besides tomatoes and meat, the sauce includes spices usually associated with desserts, like cinnamon and cocoa, which give it a surprisingly pleasant, spiced aroma. It’s the kind of dish people order in local diners late at night, a bit like a post-party kebab, only in pasta form.
Cincinnati chili stands out with its combination of savory meat, tomato and warming dessert-like spices such as cinnamon and cocoa. Served over spaghetti and topped with plenty of cheese, it’s a comforting, slightly quirky regional classic from the US.
Chef's tips
For the best texture, break the meat up thoroughly while browning so the sauce is fine and coats the pasta evenly. Don’t skip the vinegar and sugar – they balance the tomatoes and spices and give the sauce its characteristic sweet-sour note.
How to serve
Serve in deep plates or shallow bowls so the sauce stays on the pasta. Offer extra grated cheese, chopped raw onion and hot sauce on the side so everyone can customize their portion.
Ingredients
- ground beef - 500 g
- spaghetti pasta - 350 g
- onion (medium) - 2 piece
- garlic - 3 clove
- canned tomatoes (chopped) - 400 g
- tomato paste - 2 tablespoon
- beef stock - 400 ml
- unsweetened cocoa powder (without sugar) - 1 tablespoon
- ground cinnamon - 0.5 teaspoon
- ground cumin - 1 teaspoon
- sweet paprika - 1 teaspoon
- hot paprika (or less, to taste) - 0.5 teaspoon
- apple cider vinegar - 1 tablespoon
- sugar - 1 teaspoon
- vegetable oil (for frying) - 1 tablespoon
- yellow cheese (grated, e.g. cheddar, for serving) - 120 g
- salt (or to taste) - 1 teaspoon
Preparation
- Peel the onions and dice them finely. Chop the garlic.
- In a large pot, heat the oil over medium heat. Add the onion and cook for 4–5 minutes, stirring, until it softens and turns slightly translucent but does not brown.
- Add the garlic and cook for about 30 seconds, until it becomes very fragrant.
- Add the ground beef. Break it up with a spatula and cook for 6–8 minutes, until it turns completely brown and there are no raw bits left.
- Add the sweet paprika, hot paprika, cumin, cinnamon and cocoa. Stir for 1–2 minutes so the spices toast slightly and release their aroma.
- Add the tomato paste, canned tomatoes, stock, vinegar and sugar. Mix well and bring to a boil.
- Reduce the heat to low, partially cover the pot with a lid and simmer for 40–45 minutes, stirring every few minutes. The sauce should thicken noticeably but still be slightly pourable – like a thick pasta sauce.
- Towards the end of cooking, taste and season with salt and, if needed, additional hot paprika or sugar if the sauce is too sour.
- Near the end of the sauce’s cooking time, cook the spaghetti in plenty of salted water according to the package instructions until al dente. Drain.
- Place a portion of spaghetti on each plate, spoon a generous amount of chili on top, then sprinkle with a large handful of grated cheese. Serve immediately, while the cheese is just starting to melt from the hot sauce.
Storage
Store the chili and pasta separately in the fridge in airtight containers. Reheat the sauce gently on the stove, adding a splash of water if it has thickened too much, and warm the pasta briefly in hot water or in the microwave.
This version of chili may seem strange at first with its cinnamon and cocoa, but it quickly becomes addictive. It’s a great dish for evenings when you want something hearty, warming and a bit different from classic Bolognese or standard chili.
